5K Views
Wild Rice Salad
![Tikofoods](https://cdn-fastly.hometalk.com/media/profile/2020/11/15/49281849_1.jpg?size=91x91)
by
Tikofoods
(IC: instagram)
3 Servings
35 min
Have you ever eaten a salad and were left unsatisfied? Salads should not be boring and they should definitely not leave you still hungry!
The addition of wild rice to a salad will leave you satisfied and full of many nutrients your body needs! It is a great way to sneak in some fiber too.
This salad is super easy and you can make the rice ahead of time which is perfect for meal prepping and lunches.
I call this the purple salad, because almost everything in it is purple! But of course, any leafy greens or wild rice will work too.
Check out my Instagram @tikofoods for more recipes
{
"id": "6241988",
"alt": "",
"title": "",
"video_library_id": "625",
"thumbnail": "https://cdn-fastly.foodtalkdaily.com/media/2020/08/02/6241988/wild-rice-salad.jpg"
}
{
"width": 634,
"height": 357,
"showRelated": true,
"noautoplay": ""
}
[{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/502\/HpUbWFFw.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/502\/1080p_h264.mp4","label":"1080p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/502\/720p_h264.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/502\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/502\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/502\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/10\/15\/6264984\/thumbnail.jpg","media":{"video_library_id":502,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2020\/10\/15\/6264984\/thumbnail.jpg"}},{"sources":[{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/05\/18\/1558\/1558_source-406.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/05\/18\/1558\/1558_source-720.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2023\/05\/18\/1558\/1558_source-1080.mp4","label":"1080p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/05\/18\/1558\/thumbnail.jpg","media":{"video_library_id":1558,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/videos\/2023\/05\/18\/1558\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/121\/6ENoCkwB.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/121\/720p_h264.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/121\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/121\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/121\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/06\/30\/6591921\/thumbnail.jpg","media":{"video_library_id":121,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/06\/30\/6591921\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/247\/WsjMrfnU.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/247\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/247\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/247\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/03\/10\/6534796\/thumbnail.jpg","media":{"video_library_id":247,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/03\/10\/6534796\/thumbnail.jpg"}},{"sources":[{"type":"application\/vnd.apple.mpegurl","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/157\/mqZ9UccS.m3u8","label":"HLS"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/157\/1080p_h264.mp4","label":"1080p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/157\/720p_h264.mp4","label":"720p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/157\/406p_h264.mp4","label":"406p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/157\/270p_h264.mp4","label":"270p"},{"type":"video\/mp4","src":"https:\/\/video-cdn-prod.b-cdn.net\/foodtalk\/2021\/11\/23\/157\/180p_h264.mp4","label":"180p"}],"poster":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/05\/25\/6578962\/thumbnail.jpg","media":{"video_library_id":157,"thumbnail":"https:\/\/cdn-fastly.foodtalkdaily.com\/media\/2021\/05\/25\/6578962\/thumbnail.jpg"}}]
Wild Rice Salad
Recipe details
Ingredients
- 1 bag or container of spring mix
- 1 cup wild rice
- 1 3/4 cups water
- 2 shallots
- 3 tbsp pine nuts
- 3 tbsp dried black currants
- 1/4 cup crumbled feta cheese
- salt to taste
- pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
Instructions
For the rice
- Bring 1 3/4 cups of water to a boil
- Add 1 cup of wild rice and cover the pot
- Let simmer, stirring occasionally, for approximately 25 minutes
- Fluff with a fork and let cool
For the salad and dressing
- Thinly slice your shallots and add them to a bowl filled with 1/2 cup of red wine vinegar to marinate in while you prepare the salad (enough liquid to cover the shallots)
- Toast the pine nuts on low heat using a small, dry pan. Be sure to mix them around frequently to avoid burning.
- Once the pine nuts are golden brown, add them to a bowl of spring mix.
- Add your marinated shallots (reserving the remaining red wine vinegar) and feta cheese to the same bowl.
- Using the reserved red wine vinegar, add 1/2 cup of olive oil and a dash of salt and pepper. Adjust according to taste.
- Add the cooled wild rice to the salad bowl, and pour in the dressing.
- Mix together and enjoy!
![Tikofoods](https://cdn-fastly.hometalk.com/media/profile/2020/11/15/49281849_1.jpg?size=91x91)
Want more details about this and other recipes? Check out more here!
Published August 2nd, 2020 2:17 PM
Comments
Share your thoughts, or ask a question!